Directions

To make Crust, combine the cashews and vanilla in the food processor and chop to a crushed wafer texture. Add the agave syrup and process to mix well. Sprinkle half of the crust onto the bottom of a loaf pan.

To make filling, combine the cashews, agave syrup, and coconut oil in the high speed blender and blend until smooth, adding water as needed to create a creamy texture. Spoon the mixture into a mixing bowl, add the pineapple, and stir to mix well. Spoon the fmililng into the loaf pan and sprinkle the remaining crust on top. Pat lightly.

Freeze for 2 hours, or until chilled.

Will keep for 4 to 6 days in the fridge or for several weeks in the freezer.